Italian Tuna Casserole
Doug Roese / Lakewinds Natural Food
Just like my Italian Nana would have made if she had thought of it! A nice change of tuna pace.
yield: 6 servings
Ingredients:
1 lb. fusuli pasta (bowties would be fine too)
1/2 lb. yellow onions, 1/2” dice
3/4 lb. zucchini . 1/4” X 1/2” or so
2 tablespoons olive oil
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons fresh minced basil (or 1 1/2 teaspoons dry)
2- 6oz cans tuna, drained
1- 25 oz jar Muir Glen Basil Tomato Sauce
2/3 cups chicken stock or red wine
5 oz shredded mozzarella
1 1/4 cups Japanese (panko) bread crumbs
2 oz shredded parmesan
1 1/2 tablespoons olive oil
Instructions:
PREHEAT OVEN TO 375°F
1. Grease a 9"x13" baking dish.
2. In salted water, cook the pasta till done. Don’t overcook. Drain and pour into a large bowl.
3. In 2 tablespoons olive oil, sauté the onion, zucchini, basil, salt and pepper till the onions are slightly browned. Add to pasta.
4. Add the tuna (break up), sauce, stock (or wine) and mozzarella. Stir well and pour into the baking dish. Pat down to flatten.
5. In a small bowl, combine the bread crumbs, olive oil and parmesan, and mix and crush with your fingers till nicely melded. Spread over top of casserole.
6. Cover with foil and bake for 40 minutes, then uncover for 15-20 to brown top.